Christy Tania's Macarons with strawberry cream cheese ganache

Strawberry cream cheese ganache

• 10 g titanium strength gelatine leaves
• cold water, to soak
• 85 g cream cheese, cut into pieces
• 80 g frozen strawberries
• 10 - 20 g freshly squeezed lime juice, to taste
• 170 g thickened cream
• 80 g white chocolate, broken into small pieces

Macarons

• 140 g almond meal (see Tips)
• 210 g pure icing sugar
• 100 g egg whites, room temperature
• 25 g caster sugar
• ¼ tsp cream of tartar
• raw sugar, to sprinkle